Easy Chicken Yum Yum Rice Bowls

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

There’s nothing quite like digging into a bowl full of bold flavors and vibrant colors — and these Chicken Yum Yum Rice Bowls are exactly that kind of magic. With juicy, glazed chicken, crisp veggies, and creamy, tangy Yum Yum sauce drizzled over warm rice, every bite is a perfect balance of sweet, savory, spicy, and fresh. Whether you’re looking for a quick dinner idea or planning your weekly meal prep, this dish is about to become your new favorite.

Why You’ll Love These Chicken Yum Yum Rice Bowls

You’ll love how easy this is! This recipe is bursting with flavor, beautifully adaptable, and surprisingly quick to pull together. From weeknight dinners to casual dinner parties, these bowls offer restaurant-quality taste with minimal effort. Here’s what makes them special:

• Bold and balanced flavors: The sweet, tangy glaze on the chicken pairs perfectly with the creamy, mildly spicy sauce and fresh vegetables.
• Ready in under 40 minutes: Great for busy nights or spontaneous dinner guests.
• Totally customizable: Swap proteins, change up the veggies, or go low-carb — the possibilities are endless.
• Perfect for meal prep: Pack everything separately and assemble on the go. These bowls are just as delicious cold!

Ingredient Notes and Tips

The beauty of this recipe lies in its flexibility — but let’s talk through the components so you get the most out of every bite.

For the Chicken:
Use boneless, skinless chicken breasts or thighs — both work well. Thighs tend to be juicier and more forgiving during cooking. Slice them thinly so they cook quickly and absorb the glaze better.

Coating the chicken in cornstarch or arrowroot powder before cooking helps create a crispy edge and gives the glaze something to cling to. Don’t skip this step!

For the Glaze:
This sweet, sticky glaze is where the magic happens. It’s a blend of soy sauce (or tamari for gluten-free), honey, fresh orange juice, garlic, ginger, and chili paste. Sambal oelek or sriracha both work — go with what you love. The citrus adds a lovely brightness that balances the richness of the sauce.

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For the Yum Yum Sauce:
A classic creamy blend of mayonnaise, ketchup, Worcestershire, seasoned salt, and cayenne pepper. It’s tangy, slightly sweet, and gently spiced — the ultimate drizzle! For a lighter twist, use Greek yogurt in place of mayo.

For the Bowls:

• Rice: Jasmine or basmati rice is ideal for its fluffy texture and aroma. Brown rice or quinoa works great too.
• Veggies: Think contrast! Crunchy cucumbers, creamy avocado, tangy kimchi or pickled vegetables, and crispy wonton strips or noodles add flavor and texture.
• Toppings: Green onions are a must, but you can also sprinkle toasted sesame seeds or fresh herbs for extra pop.

Instructions

Marinate the Chicken:
In a medium bowl, toss your sliced chicken with a little soy sauce (or tamari), cornstarch, and black pepper. Let it sit for about 15 minutes. This quick marinade adds flavor and helps the chicken develop a nice crust when cooked.

Cook the Chicken:
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Don’t overcrowd the pan — cook in batches if needed. Let the pieces brown before stirring, about 6–8 minutes in total. Remove the chicken and set aside.

Make the Glaze:
In the same skillet, combine soy sauce, honey, orange juice, minced garlic, grated ginger, and chili paste. Bring to a gentle simmer and cook for 3–5 minutes, or until it thickens slightly and becomes syrupy.

Glaze the Chicken:
Return the cooked chicken to the skillet and toss it in the glaze until fully coated. Let it simmer for another 2 minutes so everything melds together beautifully.

Prepare the Yum Yum Sauce:
In a small bowl, whisk together mayonnaise, ketchup, Worcestershire, seasoned salt, and cayenne pepper. Add a splash of water if needed to thin it to drizzling consistency. Chill until ready to use — the flavors deepen as it rests!

Assemble Your Bowls:
Scoop some warm rice into each bowl. Top with a generous portion of glazed chicken, sliced cucumber, creamy avocado, crunchy kimchi or pickled veggies, and crispy wonton strips. Finish with a drizzle of Yum Yum sauce and a sprinkle of chopped green onions.

You can serve these immediately or pack them up for lunches — they hold up wonderfully in the fridge.

Tips and Tricks

• Rice Shortcuts: Use microwaveable rice packets to save time on busy nights.
• No kimchi? Quick-pickled carrots or radishes work great. Just toss thin slices in vinegar, salt, and sugar for 10–15 minutes.
• Make it spicy: Add sliced jalapeños, an extra dash of chili paste, or sprinkle red pepper flakes on top.
• Crispy texture: Fry your own wonton strips or use crispy rice noodles for a satisfying crunch.
• Low-carb alternative: Skip the rice and use a bed of lettuce or cauliflower rice instead.

Serving Suggestions

These Chicken Yum Yum Rice Bowls are a meal on their own, but if you want to make it a feast, try serving them with:

• A side of miso soup or clear broth soup
• Light cucumber salad or Asian slaw
• Steamed edamame sprinkled with sea salt
• Cold soba noodles with sesame dressing

Storage Instructions

Meal prep fans, this one’s for you. These bowls were made to be stored and enjoyed over several days.

• Chicken and rice: Store in separate airtight containers in the fridge for up to 3 days. Reheat in the microwave or skillet with a splash of water to keep it moist.
• Yum Yum sauce: Keeps well in the fridge for up to a week.
• Veggies and toppings: Best stored separately and added fresh just before serving.

These bowls also taste fantastic cold, making them perfect for lunchboxes or quick grab-and-go meals.

FAQs

Can I use rotisserie chicken?
Absolutely! Just warm it gently in the glaze before serving to infuse it with flavor.

Is this recipe gluten-free?
Yes — just make sure to use tamari instead of regular soy sauce and check your other ingredients for hidden gluten.

Can I make the sauce ahead of time?
Yes! Yum Yum sauce actually tastes better after chilling for a few hours. Make it up to 5–7 days ahead and store in the fridge.

What vegetables can I add?
So many options! Try shredded carrots, spinach, bell peppers, radish, edamame, or even blanched broccoli.

Can I serve this cold?
Definitely. This is one of those magical dishes that tastes just as good — if not better — cold.

Can I make it dairy-free?
Yes, this recipe is naturally dairy-free as long as your mayonnaise is.

What rice works best?
Jasmine and basmati are our top picks for texture and aroma, but you can use brown rice, sushi rice, or even cauliflower rice depending on your preferences.

Final Thoughts

These Easy Chicken Yum Yum Rice Bowls are the ultimate crowd-pleaser. With juicy chicken, fluffy rice, and a rainbow of toppings drizzled in luscious sauce, every bowl is a customizable experience you’ll crave again and again. Whether you’re planning a cozy dinner or a week’s worth of meal prep, this recipe delivers comfort, flavor, and fun in every bite.

Give it a try — your taste buds (and your future lunch self) will thank you!